Hoppy Holidays!

Batch No. 42 - Vienna Lee Blues

Vienna Lee Blues

Brewed - December 17, 2011

Style - Vienna Lager

Ingredients:

• 15.5 lbs. Vienna
• 2.0 lbs. Pilsner
• 2.0 lbs. Munich
• 2.0 lbs. CaraMunich

• 2.0 oz. Hallertaur (60)
• 1.0 oz. Hallertaur (20)

• Wyeast #2124 Bohemian Lager (800 ml starter / 1 pack)
• Wyeast #2308 Munich Lager (800 ml starter / 1 pack)

OG – 1.057
Primary – 35 days
Secondary - 42 days

Kegged -March 3, 2012

Wyeast #2124 - Bohemian:
FG - 1.011
Attenuation - 80.7%
ABV - 6%

Wyeast #2124 - Munich:
FG - 1.014
Attenuation - 75.4%
ABV - 5.6%


Notes:

• Trying out two different lager yeasts
• Mash at 154° and 60 min boil
• Started fermentation temp at 47° in my chest freezer
• Primary for 35 days ~ 47°
• Diacetyl Rest at 65° for 3 days before transfer to kegs on 1/21/12

Chest Freezer and time for Lagers!!

I finally picked up a chest freezer a month or so ago via CraigsList and then it took me a while to get around to building a base to make it easier to move, clean, etc. Also picked up a temperature controller to "trick" the freezer into staying about freezing at a temperature that I want. Have everything hooked up and will be brewing my lager this weekend. I'll get more photos up once I have some beer in there fermenting, kegs, etc.

I've wanted a chest freezer for a long time for several reasons

• Keg Storage - I've been taking up so much space all year in the common kegerator and this will give me space to carb up kegs, etc.
• Keg and Bottle Conditioning - this will give me space for kegs/bottles to lager/garde, cold crash, cold condition and store for longer keeping in the summer months
  
• General Storage - for yeast, hops, etc.
• Possible expansion into a kegerator later w/ a few tap handles
  
• Lagers, Lagers, Lagers!!! This biggest reason as now I can regulate the temp to ferment lagers throughout the year...very excited for this b/c I've only done two lagers and there are a bunch of different lager styles that I look forward to brewing - starting things off with a Vienna Lager this weekend!!
  

Batch No. 41 - Meatstick Smoked Porter

Meatstick Smoked Porter

Brewed - November 19, 2011

Style - Smoke-Flavored/Wood Aged Beer

Ingredients:

• 13.75 lbs. American 2-Row
• 5.0 lbs. Cherrywood Smoked Malt
• 3.0 lbs. Rauch/Smoked Malt
• 2.8 lbs. Munich Light
• 2.8 lbs. Crystal 50-60L
• 1.5 lbs. Chocolate
• 0.75 lbs. Black Patent
• 0.5 lbs. Special "B"

• 1.0 oz. Cascade (90)
• 1.0 oz. Centennial (90)
• 0.75 oz. Centennial (30)
• 1.0 oz. Willamette (5)

• Wyeast #1056 California Ale (1500 ml starter / 300 ml pack)

OG – 1.074
Primary – 14 days
Secondary - 28 days

Kegged -December 31, 2011

FG - 1.013
Attenuation - 82.4%
ABV - 8%


Notes:

• This version of "Meatstick" is completely vegetarian friendly and specially dedicated to the fact I haven't eaten any meat for 4+ weeks!! LOL
• brewed with ~ 27% smoked malt (combo of cherrywood and rauch malt)
• Mash at 154° for 90 minutes
• 90 minute boil
• Thinking of aging one keg on bourbon or rum soaked oak chips

The Meatstick Dance....

But every time you say goodbye
The pain I can't identify
Reveals to me the hidden door
That leads to several moments more

Batch No. 40 - Squashes Me with Fear

Squashes Me with Fear

Brewed - November 6, 2011

Style - Smoked Squash Brown Ale



Ingredients:

• 11.0 lbs. American 2-Row
• 5.0 lbs. Pilsner
• 4.0 lb.s Munich Light
• 2.0 lbs. White Wheat
• 2.0 lbs. Smoked Hubbard Squash
• 1.0 lbs. Crystal 80L
• 1.0 lbs. Crystal 60L
• 1.0 lbs. Flaked Barley
• 0.5 lbs. Melanoidin
• 0.5 lbs. Carafa Special

• 1.0 oz. Cascade (60)
• 1.0 oz. Cascade (30)
• 6.0 lbs. Smoked Hubbard Squash (20)

• Wyeast #1056 California Ale (1500 ml starter / 300 ml pack)

OG – 1.064
Primary – 13 days
Secondary - 14 days

Kegged -December 3, 2011

FG - 1.013
Attenuation - 80%
ABV - 6.7%


Notes:

• Finally brewed the long discussed smoked squash beer
• Brandon smoked up a 12-lb. hubbard squash on his BGE (Big Green Egg); slowly smoked for approx. 3.5 hours I think; once finished it had a much more pronounced campfire aroma and tasted quite sweet; decided against adding any smoked malt into the mash so we can see just how much smoked flavor comes off the squash
• Huge thanks to The Mad Fermentationist for inspiration and recipe guidance. I'm thinking of possibly souring one of the kegs after primary is done depending on how it turns out; possibly adding some spices in the secondary as well
• Mash at 154° for 80 minutes
• 2.0 lbs of smoked squash in the mash and 6.0 lbs in the boil (20 mins)
• 90 minute boil

The Fraternal Order of Wayward Brewers' First Annual Autumnal Kegger

On Saturday October 22nd we held the first annual Autumnal Kegger down at the brewspace. A great chance to clear some kegs and have people check out the space. We all invited our friends, cooked up some BBQ and put 14+ of our finest homebrews on draft for everyone to enjoy. It was a great turnout and excellent evening all around. Can't wait to do it all again in the spring!!

Unfortunately not too many photos were taken as I was too busy drinking, giving short tours, drinking, talking, drinking, eating, drinking and well, drinking some more. If anyone who was in attendance has any additional photos, send them over so I can post them.

Getting the jockey boxes ready

My 4 kegs for the party

The taplist of Fraternal goodies

Mmmmmm, draft beer rules :)

A symphony of Draft and CO2 lines

Our neighbor Dave's eclectic window in the night light

Batch No. 39 - Down with Delbrueckii

Down with Delbrueckii

Brewed - October 15, 2011

Style - Berliner Weiss

Ingredients:

• 4.5 lbs. Weyermann Pilsner
• 4.5 lbs. White Wheat
• 2.0 lbs. Acidulated Malt

• 1.0 oz. Hallertauer (15)

• Wyeast #5335 Lactobacillus Delbrueckii (1 pack)

OG – 1.032
Primary – 168 days
Secondary - ??? days

Kegged - ???

FG - 1.005
Attenuation - 84%
ABV - 3.5%

Notes:

• Pretty much the same as the Scrizzel Berliner Weiss from January; upped the Acidulated Malt a bit and a slightly different decoction schedule

• Decoction Mash:
• 128° for 45 minutes
• Pull decoction (1.2 gals and approximately 3 lbs. grain) / boil for 10 mins
• Temp raised to 158° and rest for 30 minutes
• Pull decoction (0.7 gals) / bring to boil
• Temp raised to 166° and rest for 30 minutes
• Heat up and sparge at ~ 175° as normal

Treatment:

• Sour Dregs #1: Cascade Cuvee de Jongleur
• Sour Dregs #2: blend of dregs from a recent tasting (Jolly Pumpkin Perseguidor Batch #1 and Batch #5, Lost Abbey Sinner's 2010 and BFM Abbaye de Saint Bon-Chien Grand Cru 2008 Trousseau Barrel)